Panasonic NN-DF382M Operation Instructions Manual page 50

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Pizza
Raw material:
1.
Pizza base:
Flour
Dried yeast
Low-fat milk powder
Salt
Sugar
Salt-less butter (room temperature)
Warm water (40 ˚C)
2.
Fillings:
Onion (small particles)
Mushroom (thin slices)
Sausage (thin slices)
Green pepper
Mozzarella cheese (special for pizza)
Tomato source
• To prepare pizza base: Fully blend the raw materials
of the pizza base and shape spherical dough. Coat
a layer of oil on the microwave thermal-insulation
container, put the dough into the container without
covering a lid, place the container at the center of
the bakeware, and place the metal tray together
with the container at the lower baking position in the
microwave oven. Fill the water box with water and
select the program of 40 °C fermentation. The size
of the dough should change little after fermentation.
• Select program and press the [Set/Start] pad. The
oven will begin to preheat.
• Spread a thin layer of fl our on the top of the table,
place the fermented dough on the top, spread it
towards the four sides with your hands and remove
the air; then, roll the dough into a round cake with
a diameter of 25 cm with a roller. Place the round
cake on the oiled metal tray and adjust the shape to
form a pizza edge. Coat a layer of tomato sauce on
the pizza base, spread the fi llings and at last spread
the mozzarella cheese on the pizza surface.
• After preheating is completed. Please quickly place
the tray into the tray fl ange of the lower grill in the
microwave oven and press the [Set/Start] pad, start
baking.
Sponge Cake
(A 8-inch cake mold )
Raw materials:
Butter 15 g
Milk 10 g
Egg 150 g (about 3 eggs)
Cake raising fl our 90 g
Soft sugar 90 g
• Put the eggs and soft sugar into a container and stir
with an eggbeater at a low speed until the sugar is
dissolved completely. Adjust to highspeed until the
egg liquid is completely foamed and turns white.
130 g
Words written on the egg liquid surface with the
4 g
eggbeater can keep a period of time. Re-adjust to
7 g
low-speed to make the air bubbles uniform.
3 g
• Select the program and press the [Set/Start] pad.
10 g
The oven will begin to cook.
10 g
• Pour the screened cake powder, butter and milk into
65 ml
the uniform egg liquid and uniformly stir the mixture
with a turner from the bottom to the top.
50 g
• Lay wax paper at the bottom and four sides of the
30 g
cake mold and pour the cake liquid into the mold.
70 g
Place the mold onto the bakeware.
50 g
• When the oven beeps 3 times, preheating is
100 g
completed. Quickly place the bakeware at the lower
45 g
baking position in the microwave oven. Press the
[Set/Start] pad.
Notes:
• Stirring of the cake liquid directly infl uences the
baking effect. Do not stir too much after pouring the
cake powder.
• If the mold size and the raw material portions
prepared are inconsistent with the operating
instructions, please set the oven time yourself.
• When preheating is completed, please quickly
place the metal tray and the mold. If the oven door
is opened for a too long time, the oven cavity cools
down quickly, which directly infl uences the baking
effect.
• Insert a toothpick into the baked cake. If the
toothpick pulled out is clean, this means the cake is
well baked.
Cookies
Raw materials:
Egg
Flour
Butter
Soft sugar
• Pour butter into a container and stir with an
eggbeater until it turns milk white.
• Add the soft sugar and continue stirring.
• Add uniformly beaten egg and stir until the mixture
is completely uniform.
• Gradually add screened fl our and stir uniformly
with a turner. Put the cookies into a refrigerator to
refrigerate for 20 minutes.
• Select the program and press the [Set/Start] pad.
The oven will begin to preheat.
• Lay a layer of tin foil on the metal tray, uniformly cut
25 pieces of 5 cm cookies into 11 gram blocks and
arrange the blocks in a shape of 5x5.
45
(continued)
50 g (1)
140 g
60 g
60 g